A vibrant, juicy, sweet-meets-savory salsa made with pineapple, mango, and a kick of lime—perfect for scooping with chips or spooning over grilled meats and seafood.
PrintTropical Pico de Gallo
🌴 A Taste of the Tropics, Anytime
There’s something magical about tropical flavors—they have a way of instantly transporting you to a breezy beachside cabana, no passport required. This Tropical Pico de Gallo is a vibrant, juicy twist on the classic, blending the sweet richness of mango and pineapple with the savory bite of red onion, the gentle heat of jalapeño, and a squeeze of fresh lime to tie it all together.
I first made this salsa on a whim during a backyard cookout, trying to use up some ripe fruit from the market. I didn’t expect much. But the first bite? Wow. The juicy pineapple practically sparkled, the mango added a silky sweetness, and paired with grilled shrimp—let’s just say it vanished faster than any traditional salsa on the table. Since then, it’s become my warm-weather go-to and my not-so-secret weapon for dressing up simple grilled dishes.
Whether spooned over flaky fish tacos, tucked into lettuce wraps, or served as a dip with salty chips, this fruit-forward pico delivers sunshine in every bite. It’s also totally adaptable—add avocado for creaminess, swap in papaya or kiwi, or drizzle with hot honey for an extra punch.
And while it feels like a summer treat, there’s no reason to save it just for sunny days. A little tropical sweetness can bring joy all year round.
- Prep Time: 10
- Chill Time: 10-15
- Total Time: 10 minutes + chill time
- Yield: 2 cups 1x
- Category: Salsa
- Method: No cook
Ingredients
1 cup diced fresh pineapple
1 cup diced ripe mango
1 small red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and finely chopped (use gloves)
Juice of 1 lime
2 tablespoons chopped fresh cilantro
1 teaspoon olive oil (optional, for topping meats/fish)
Pinch of salt
1/2 teaspoon sugar (optional, if fruit is tart)
Instructions
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In a mixing bowl, combine the pineapple, mango, red bell pepper, red onion, and jalapeño.
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Add lime juice, cilantro, olive oil (if using), and salt. Mix gently to combine.
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Taste and add sugar if the fruit is tart or if you prefer a sweeter pico.
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Let sit for 10–15 minutes for flavors to meld. Serve fresh and chilled.
Notes
Tips:
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Wear gloves when chopping jalapeños and remove seeds for a milder pico. 🌶️
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Use firm but ripe fruit for best texture—mushy fruit will make it watery.
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Add a splash of olive oil when using it as a topping for grilled meats or fish—it creates a smooth, glossy finish.
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Great on grilled shrimp tacos, seared scallops, or served as a fruity dip with lime tortilla chips.
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Add diced avocado for a creamy twist.
🛒 How to Buy a Mango
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Ripeness Check: Look for mangoes that give slightly when gently squeezed—like a ripe avocado. Avoid rock-hard fruit unless you’re planning ahead.
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Smell the Stem: A sweet, fruity aroma near the stem is a good indicator of ripeness.
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Skin Doesn’t Tell All: Red isn’t always ripe. Some ripe mangoes remain green or yellow—focus more on feel and scent than color.
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Avoid Overripe: If it’s overly soft or has dark, sunken spots or a sour smell, it may be past its prime.
🔪 How to Cut a Mango (Safely & Easily)
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Wash the Mango to remove any surface dirt or sap.
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Stand It Upright: The long, flat seed runs down the center. Slice about ¼ inch off each side (called the “cheeks”), avoiding the seed.
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Score the Flesh: Use a knife to carefully make criss-cross cuts in each cheek, being careful not to cut through the skin.
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Invert the Cheek: Push the skin side to turn the flesh outward like a hedgehog, then slice off the cubes.
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Trim Around the Pit: Cut any remaining mango from the sides of the pit, then peel and dice.
How to Cut a Fresh Pineapple
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Lay the Pineapple on Its Side: Use a sharp knife to slice off the top (crown) and bottom to create flat surfaces.
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Stand It Upright: Slice downward along the sides to remove the skin, following the curve of the fruit.
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Remove the “Eyes”: Use the tip of your knife to carve out any brown spots or eyes that remain.
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Slice into Quarters: Stand the pineapple upright again, cut in half lengthwise, then in half again to make quarters.
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Remove the Core: Cut off the tough inner core from each quarter—it’s fibrous and less sweet.
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Dice the Fruit: Lay each quarter flat and cut into strips or cubes depending on your recipe.
💛 Taste the sunshine—whip up this Tropical Pico de Gallo and let your next bite feel like a beach getaway. Made with love, fruit, and a hint of heat. Don’t forget to tag me when you make it—I love seeing your creations! #JoyistaKitchen
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Carbohydrates: 6